Produce Degradation Pathways and Prevention

602 Produce Degradation: Reaction Pathways and their Prevention

TABLE 20.1Recommended Precooling Methods, Storage Conditions, Approximate Storage Life, and Average Respiration Rates for Selected FruitsCommodity

Precooling Method

a

Recommended

Storage Conditions

Approximate Storage Life (at recommended conditions)

Respiration Rate

b

(mg CO

kg 2

–1 h

–1

)

Temperature

o(

C)

Relative Humidity

(%)

Apple

R, F, H

–1 to 4

90–95

2–4 months

Apricot

R, H

–0.5 to 0

90–95

1–2 weeks (3–4 weeks some cultivars)

6 (0°)

Avocado

F, R, H

5–12

85–95

3–6 weeks

35 (5°) 105 (10°)

Banana

13–14

90–95

2–4 days

3

140 (15°)

Berries Blackberries Blueberry Cranberry Raspberry Strawberry

F to 5° in 4 hoursF to <10° in 1hrF F to 1° in 12 hrF, R

–0.5 to 0–0.5 to 0

2

–0.5 to 0

0

>90>9090–95 >9090–95

2–14 days2 weeks2–4 months2–5 days7 days

19 (0°)6 (0°)4 (0°)17 (2°)16 (0°)

Cherry (Sweet)

R, F, H to <5 in 4hr

–1 to 0

>95

2–4 weeks

8 (0°)

Fig

F

–1 to 0

90–95

1–2 weeks

6 (0°)

Grape Vinifera Rotundifolia Labrusca

F F to

≤2° in 12hr

F to <2° in 24hr

–1 to 0–0.5 to 0–0.5 to 0

90–95>9085–90

1–4 weeks

3 (0°)10 (2°)3 (0°)

Grapefruit

12–15

95

6 weeks

<10 (15°)

Kiwi

F after 48–72 hr curing

0

90–95

4–5 months

3 (0°)

Lemon

7–12

85–95

6 months

11 (10°)

Lime

10

95

8 weeks

<10 (10°)